Slice into golden, flaky puff pastry to reveal a warm, melted brie center and sweet fig jam. This seasonal baked brie with fig jam is an effortless, crowd-pleasing masterpiece, topped with quartered fresh figs, crunchy candied walnuts and fresh herbs for the ultimate sweet and savory appetizer.
This baked brie with fig jam and walnuts is the star of any holiday party or cozy night in, offering an irresistible combination of creamy, crunchy, and sweet flavors. For a truly next-level experience, use homemade balsamic fig jam to add a unique, sophisticated depth that makes this baked brie with fig jam recipe truly unforgettable.
For the perfect finish, drizzle the warm baked brie with honey and serve it alongside crisp crackers, a sliced baguette, and fresh apple slices for dipping. If you love this recipe, you might also enjoy our Brown Sugar Baked Brie for your next gathering.
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🧀 Ingredients:
This baked brie with fig jam contains a number of basic ingredients, and all of them are easy to find at your local grocery store. Let’s talk about the most important ingredients.
- Wheel of brie – The star of the show. You can leave the rind on or remove the top like I’ve done.
- Puff pastry – Thawed if frozen for easy assembly. Set the pastry sheet out at room temperature 30 minutes in advance so that it is pliable and ready to wrap around the brie.
- Fig jam – You can use store-bought jam or homemade fig jam, if you like.
- Egg wash – A combination of egg and water is used to seal the folded pieces of pastry and give the baked brie that beautiful golden brown color.
- Toppings – I love to top this baked brie with freshly quartered figs, chopped candied walnuts, and fresh herbs (thyme, Thai basil, rosemary, or anything you love the most).
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
For a touch of sweetness and sophistication, drizzle honey over the garnished baked brie just before serving.
Substitutions and Variations
- Cheese – A very similar soft-ripened cheese like Camembert will be equally delicious.
- Jam – Apricot jam, strawberry raspberry jam, cherry, or peach jam are all excellent choices for topping your wheel of brie.
- Savory twist – Caramelized onion jam or tomato chutney is great if you prefer a less sweet, more savory profile.
- Garnish – A light drizzle of maple syrup or balsamic glaze can provide a similar sweet contrast like the honey.
- Pastry – Phyllo dough (4-5 sheets for sufficient thickness), crescent roll dough (with seams pressed together to form one single sheet), or gluten-free puff pastry for allergies.
- Nuts – Use your favorite nuts for this baked brie with fig jam, such as pecans, almonds, or pistachios. You can give them a candied finish yourself with a bit of sugar and butter in a pan, or use them raw/toasted. You can also omit the nuts for a nut-free version.
- To seal the pastry folds – Milk or heavy cream, melted butter, or oil can be used to brush the puff pastry instead of an egg wash.
- Holiday baked brie – Give this recipe a holiday twist by topping the brie with whole-berry cranberry sauce, orange zest, and pecans.
🔪 Instructions:
PREP: Preheat the oven to 400°F and line a sheet pan with parchment paper.
Step 1: Open up the thawed puff pastry on a lightly floured surface.
Step 2: Place the wheel of brie in the center of the puff pastry. Slice off the top rind of the brie and discard.
Step 3: Make sure that the brie is positioned with the sliced off top facing up.
Step 4: Spread the fig jam evenly on the top of the brie, keeping it mostly in the center to minimize spillover.
Step 5: Whisk together the egg and a teaspoon of water to make the egg wash.
Step 6: Begin folding the pastry up and over the brie, brushing each layer with egg wash as you go to help it stick together. Seal the edges well.
Step 7: Brush all exposed pastry surfaces with the remaining egg wash. Wipe away any drips or pooled egg wash on the parchment to prevent burning.
Step 8: Bake for 20-25 minutes, until the puff pastry is golden brown and puffed. Let the baked brie rest for 5 minutes.
Step 9: Top with chopped figs, candied walnuts, and herbs. Drizzle with honey, if desired.
Pro Tip: If the pastry is browning too quickly in the oven before the cheese melts, tent it lightly with aluminum foil. This keeps the crust from getting too dark while ensuring the brie inside becomes gooey and melty.
SERVE: Serve this baked brie warm with crackers, baguette slices, or apple wedges.
Recipe Tips for Baked Brie with Fig Jam and Walnuts
- You can leave the rind intact, if you like. I prefer to remove it so that the jam and cheese melt together for easy serving. I only remove the top rind of the brie cheese. The bottom rind is left on as it helps the brie hold its shape a bit more and gives the assembled appetizer more structure.
- Parchment paper is your friend in this baked brie with fig jam recipe. It makes cleanup a breeze. If you don’t have parchment paper, don’t stress – the puff pastry is unlikely to stick to the sheet pan.
- The toppings are best fresh for this appetizer. I don’t recommend baking the figs or candied walnuts on top.
- If you want to assemble this baked brie ahead, simply wrap it with the puff pastry and refrigerate for up to 2 hours before baking.
- The best way to thaw frozen puff pastry is in the refrigerator overnight. If you’re short on time, leave it in its packaging on the counter for about 30-40 minutes. It should be pliable but still cold. If it gets too warm and sticky, it will be difficult to work with.
- The egg wash is your “glue.” Brushing it on the pastry layers as you fold helps create a tight seal, preventing the cheese from bursting out during baking. Make sure there are no gaps or thin spots.
Fun Fact
Baked brie is more than just food; it’s an experience! It combines drama, comfort, sophistication, and social connection in one delicious, shareable package. – Billy Recipes
Recipe FAQs
You can leave the rind on for structure, but taking the top rind off helps the jam and cheese meld together more seamlessly.
Fig jam is classic, but apricot jam, raspberry, or caramelized onion jam also work wonderfully.
Yes, you can! Bake it in the air fryer at 375°F (190°C) for about 12-15 minutes, until the pastry is golden brown.
More Tasty Party Appetizers
If you tried this Baked Brie with Jam Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Baked Brie with Fig Jam
Ingredients
- 1 wheel of brie 8 oz
- 1 sheet puff pastry thawed if frozen
- 8 tablespoons fig jam ¼ cup if you want a generous layer
- 1 cup figs stems removed and quartered
- ½ cup candied walnuts chopped
- 1 teaspoon fresh herbs finely chopped – thyme, Thai basil, rosemary, or your choice
- 1 whole egg for egg wash
- 1 teaspoon water for egg wash
Instructions
- Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
- Slice off the top rind of the brie and discard. You can leave the rind intact, but I prefer to remove it and put the jam directly on top of the cheese. This helps the jam and cheese melt together for easy serving.
- Open up the thawed puff pastry on a lightly floured surface.
- Place brie in the center with the sliced off top facing up. Spread jam evenly, keeping it mostly in the center to minimize spillover.
- Whisk together the egg and a teaspoon of water.
- Begin folding the pastry up and over the brie, brushing each layer with egg wash as you go to help it stick together. Seal edges well.
- Brush all exposed pastry surfaces with the remaining egg wash. Wipe away any drips or pooled egg wash on the parchment to prevent burning.
- Bake 20-25 minutes, until puff pastry is golden brown and puffed. If the pastry is browning too quickly before the cheese melts, tent lightly with aluminum foil. This keeps the crust from getting too dark while ensuring the brie inside becomes gooey and melty.
- Let brie rest for 5 minutes. Top with chopped figs, candied walnuts, and herbs. Drizzle with honey, if desired.
- Serve warm with crackers, baguette slices, or apple wedges.
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Notes
- You can leave the rind intact, if you like. I prefer to remove it so that the jam and cheese melt together for easy serving. I only remove the top rind of the brie cheese. The bottom rind is left on as it helps the brie hold its shape a bit more and gives the assembled appetizer more structure.
- Parchment paper is your friend in this baked brie with fig jam recipe. It makes cleanup a breeze. If you don’t have parchment paper, don’t stress – the puff pastry is unlikely to stick to the sheet pan.
- The toppings are best fresh for this appetizer. I don’t recommend baking the figs or candied walnuts on top.
- If you want to assemble this baked brie ahead, simply wrap it with the puff pastry and refrigerate for up to 2 hours before baking.
- The best way to thaw frozen puff pastry is in the refrigerator overnight. If you’re short on time, leave it in its packaging on the counter for about 30-40 minutes. It should be pliable but still cold. If it gets too warm and sticky, it will be difficult to work with.
- The egg wash is your “glue.” Brushing it on the pastry layers as you fold helps create a tight seal, preventing the cheese from bursting out during baking. Make sure there are no gaps or thin spots.
Nutrition
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